Ingredients

• 1 cup mashed sweet potatoes (leftover or freshly mashed from 1 large or 2 medium sweet potatoes)
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• 2 tablespoons light brown sugar (packed)
• 1 tablespoon maple syrup (plus extra for serving)
• ¾ cup all-purpose flour (or gluten-free flour for a gluten-free option)
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Pinch of nutmeg
• 2 tablespoons melted butter (plus more for cooking)

Instructions

1. Prepare the Batter
   In a large bowl, add the mashed sweet potatoes, eggs, milk, brown sugar, and maple syrup. Whisk until well combined.
   Next, sprinkle the flour, cinnamon, baking powder, salt, and nutmeg on top of the sweet potato mixture. Stir until smooth. Add the melted butter and mix until everything is incorporated.
2. Cook the Pancakes
   Heat a large nonstick skillet or griddle over medium heat and add a small pat of butter. Once melted, spoon about ⅓ cup portions of the pancake batter onto the skillet. Cook until bubbles form on the top, about 2 to 4 minutes. Flip and cook for another 2 to 3 minutes until golden and cooked through.
3. Serve
   Repeat until all the batter is used, making approximately 8 pancakes. Serve warm with maple syrup and enjoy!